RECIPE: Apple RumChata Vanilla Cake (using Gluten Free Bob's Red Mill Vanilla Cake Mix)

As we have been cutting down on gluten, I've been trying out some sort cut mixes to help bring treats to our table. There are quite a few mixes out there, but we certainly have our top favorites.

For instance, we have grown to really love Bob's Red Mill Vanilla Cake Mix. It doesn't taste like gluten free at all. And when you add some RumChata with orchard fresh apples all mixed up in there, OH BABY you have something really special. My daughter had two pieces in one sitting. I used some simple caramel sauce ice cream topping to just dress up the top. It adds a nice sweetness and works nicely with the RumChata and the apples.

Apple Rum Chata Vanilla Cake (using Gluten Free Bob's Red Mill Vanilla Cake Mix)

2 Cortland apples, peeled cord and chopped 
Tbsp. of RumChata 
2 teaspoons of vanilla extract 
2 teaspoons of grated lemon zest 
Tbsp.of sugar 
1/4 teaspoon of cinnamon 
dash of salt 
2 Tbsp. butter

Bob's Red Mill Gluten Free Vanilla Cake Mix
three eggs 
1/2 cup of canola oil 
1/2 cup of water 
1/2 a jar of caramel sauce topping for ice cream


Macerate apples with the Rum Chata, vanilla, lemon zest, sugar, cinnamon and salt for 15 to 20 minutes. Mix occasionally.

Meanwhile spray a 10 inch cake pan with nonstick cooking spray. Place a circular piece of parchment paper on the bottom and lightly spray again. Set aside.

Preheat oven to 350° 

In a small saute pan, melt the butter over medium high heat. Cook the apples for 5 minutes until softened. Let cool slightly.

In a large bowl mix whisk three eggs with the canola oil and the water. Combine with the gluten-free vanilla cake mix until well combined.

Pour apple mixture into the cake mix and stir gently. Pour evenly into prepared cake pan bake for 30 minutes or until cake springs back to the touch. Let's sit in pan for 10 minutes to cool and pull away from the sides. With a knife gently run the knife along the sides to make sure sides are clear of the sides of the pan. Invert onto a cooling rack to cool completely.

Meanwhile, heat caramel topping in the microwave at 50% power for about 15 seconds until of drizzling consistency. Drizzle caramel topping with a fork over the top of the cooled cake.

Serve with vanilla ice cream



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